NALDC

The relation of bacteria to the flavors of cheddar cheese

Author:

Rogers, L. A. (Lore Alford)

Source:

USDA

Year:

0000

Subject:

Cheese, Microbiology, and Cheddar cheese

Format:

38 p. ; 24 cm.

Language:

English

Publisher:

U.S. Dept. of Agriculture, Bureau of Animal Industry

Series:

Bulletin (United States. Bureau of Animal Industry) ; 62

Collection:

Organic Roots Collection

Permanent URL:

https://archive.org/details/bullbai062